Roaster Level 1 Plus (Intermediate) And Green Coffee Foundation

This is a 5-Day course

There is a $200.00 Member Discount available. Membership affiliations are listed at the end.

Class Dates:

30 Sep to 4 Oct 2019

2020 Feb 24 - 28

This course is ideally suited for roasters who also want to know more about green coffee as well as the roasting and cup quality implications regarding various types of green.

You will:

Roast a minimum of 5 sample roasts

Roast a minimum of 12 production roasts

Cup a minimum of 10 flights of coffee

Triangle cup a minimum of 4 flights of coffee

Experience by taste several varietals

Experience by sight and taste coffee defects

Know by taste various processing methods on the same coffee cherries

Grade, cup and evaluate green for purchase

Develop profiles specifically for that coffee

Academy of Coffee Excellence Roasting Intermediate Advanced + Green Coffee Foundation Course graduates will demonstrate a proficiency with the scientific and technical elements of roasting coffee. They will also demonstrate basic quality control process skills and moving green coffee from an Importer's Sample through Sample Roasting and into Production Roasting. Further, they will have a working understanding of coffee's growing, harvesting, processing and purchasing. This course will lay the groundwork for the ongoing development of a career in Specialty Coffee.

This course is ideal for the person who is in the range of 12 or so months before opening through the first 4 or 5 years of operation.

Content Agenda For The Week Is Below

Day 1

Seed to Cup: A fundamental skill of any specialty coffee professional is to be able to identify key points and explain coffee’s journey from seed to cup, having a basic grasp of concepts of coffee’s history, growing conditions and the chain of custody. This information is an underpinning for purchasing decisions and communication along the chain from farmer to consumer. Engaging, educating and enriching consumers of specialty coffee are inherent in the work of baristas, roasters and retailers, and this class provides accurate, concise information that surveys the custody of coffee, from farmer to barista. We also explore critical points within the supply chain that can impact the price or cup quality.

Working with Importers: We spend some time discussing how you can best benefit by calibrating with your importers and providing timely and useful feedback.

Cupping: Cupping is the Specialty Coffee Industry’s standard for evaluating green coffee. Using the SCA Cupping Protocol while exploring multiple flights of coffee, participants are introduced to and practice the SCA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel for objective, professional coffee quality evaluation.

.

Green Coffee Selection: A central part of a Roaster’s job is to be able to evaluate green coffee for buying decisions and profile development. After cupping multiple roasts of a few different coffees, you will be able to select which coffee you will be developing for the rest of the week. This class helps students begin the process of creating a consistent sample roasting and quality control program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. All attendees will get hands on time with any or all of the 5 sample roasters at the Academy of Coffee Excellence.

Lunch is provided.

Day 2

Sample Roasting: A central part of a professional Roaster’s job is to be able to evaluate green coffee for buying decisions and profile development. In order to do the evaluation, a Roaster must be able to consistently roast samples each time, using typical sample roasting equipment and cupping with SCA protocol as the recommended guide. This class helps students begin the process of creating a consistent sample roasting program, including checking green grade, recording information, storing samples, making conscious buying decisions, having a roasting log and maintaining equipment. All attendees will get hands on time with any or all of the 5 sample roasters at the Academy of Coffee Excellence.

Triangulation: Triangulation Cupping and Difference From Control Cupping is an essential part of any quality control process prior to release of roasted coffee.

Introduction to Roasting Concepts:This segment lays the foundation for successful small batch roasting. Instructors introduce and use critical terms and concepts that are the underpinning of the roasting process. Students are guided through initial roast progression and roast development.

Applied Roasting Concepts:This segment applies concepts by using any of the 4 drum roasters of the Academy of Coffee Excellence. Attendees conduct several roasting experiments on varying the roast development in order to assess the impact of differing levels of caramelization on final product. Other roast experiments are designed to teach how to manipulation the interior color of the bean. Through class practice, attendees will learn to manipulate/adjust a small batch drum roaster to meet their desired craft roasting goals.

Lunch is provided.

Day 3

Cupping.More in-depth cupping. We will be cupping the roast experiments conducted so you can know by taste the impact of subtle manipulations of the roaster controls.

Profile Roasting Practices: In this hands on segment we return to the Roasting Room and conduct several more roast experiments to apply and test the concepts taught the previous day.

Coffee Contracts and Pricing: In this section we learn the basics in writing coffee contracts, understanding Outright Price, calculating Differential Price and working through Carry Charges. An additional topic will be specific to trading directly with the producers.

Day 4

More Cupping and Triangulation: In this segment we continue to develop Cupping and Triangulation Cupping skills.

Quality Assurance meets Food Safety: This segment introduces working roasters to the tasks and tools for establishing a Quality Assurance process. We also discuss the convergence of Quality Assurance with Food Safety. Also covered are ways to develop protocols for roaster fire safety and roaster preventative maintenance. Hands-on portions of the class include investigating coffee roasters and pinpointing critical areas of cleaning and maintenance.

Profile Roasting Applied: This segment is where you fully integrate all of the skills developed. Attendees design roast profiles to accentuate acidity and profiles to accentuate sweetness. Other skills explored are in color matching roast targets.

Lunch is provided.

Day 5

More Cupping and Triangulation: In this segment we continue to develop Cupping and Triangulation Cupping skills as a means of verifying our profile plans and objectives.

Additional Roasting: By Day 5 you will have developed both an intimate understanding of the quality and flavor capabilities of your coffee. You will also have developed a sense of how your roaster transfers heat to the coffee. You will be challenged to state prior to roasting what your expected result on the cupping table will be and why.

Optional SCA Exams: There is a separate SCA registration, not included with this course, to take the Practical and Written Exams and upon passing, the SCA Certificate Issuance. To register for this course's exams follow theExam and Certificate Issuance Link.

There are up to 3 certificates available for this coursework. You may accrue the Green Coffee Foundation, Roasting Foundation and the Roasting Intermediate. The additional SCA Exam registration can be found here: Exam and Certificate Issuance Link.